Happy Holidays - See you next year!

Quote of the day

Only Irish coffee provides in a single glass all four essential food groups - alcohol, caffeine, sugar, and fat.

- Alex Levine

Irish Cream Liqueur

This week we saw temperatures so frigid that the only place in the world colder was Siberia, so I must say, now is really the time for something to warm the belly! My only wish would be that I was close enough to make it for my loved ones this holiday season. So lets make a double batch and toast to those too far away to wrap our arms around this year!

Irish Cream Liqueur

1 3/4 c Irish Whiskey
1 14 oz can sweetened condensed milk
1 c heavy cream
4 eggs
2 T chocolate syrup
2 T instant coffee
1 t vanilla extract
1/2 t almond extract

Combine all ingredients in blender until well blended and store in an air tight container in the refrigerator for up to 1 week. Stir before serving.

Serve in coffee, alone or with whatever pleases you!

Quote of the day

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

- William Powell

Cranberry Bliss Cookies

Are you ready for a little bit of heaven? Oh these cookies make me crazy, I can't even keep them in the house for more than a day before they magically disappear, it must be those elves!

Cranberry Bliss Cookies

3/4 c butter at room temp
1 c brown sugar
1/2 c white sugar
1 egg at room temp
1 t vanilla
1/2 t almond
1 c flour
1 T orange zest
1/2 t baking soda
1/4 t salt
2 1/2 c oats
1 c white chocolate chunks
1 c dried cranberries

Preheat oven to 350 F, mix butter & sugar until light and fluffy, add egg, vanilla & almond, mix for 1 minute. In a separate bowl, combine remaining ingredients except, white chocolate, cranberries and orange zest. Combine two mixtures only until incorporated, do not over-mix. Fold in remaining ingredients. Spoon onto cookie sheets and bake for 5-8 minutes. Great recipe to double batch and freeze some for later.

Serve with coffee, livelier African coffee's like Ethiopia Sidamo are particularly good with these cookies, or of course, whatever pleases you!

Quote of the day

My favorite time of day is to get up and eat leftovers from dinner, especially spicy food.

- David Byrne

Spicy 6 pepper Chili

It's -30 and your freezing inside and out, it might just be time for a big batch of spicy chili, it's what we had tonight and it's yet another winter favorite. There are a million variations, this one my favorite, but not one for those who can't take heat, so alter to your desired spice level!

Spicy 6 pepper Chili

1 lb kidney beans (soaked overnight & cooked until soft)
2 lbs ground beef (venison is also a great substitution)
2 lbs spicy Italian sausage sliced
2 yellow onions coarsely chopped
1 red onion coarsely chopped
1 bulb garlic finely chopped
6 jalapeno peppers finely chopped
2 bell peppers coarsely chopped
2 sweet red peppers coarsely chopped
1 bunch celery coarsely chopped
1 can chipotle peppers in adobo sauce finely chopped
2 large cans of stewed tomatoes coarsely chopped
1 can tomato paste
2 T ground cayenne pepper
1 T ground black pepper
5 T cumin powder
4 bay leaves
3 T dark brown sugar
6 c water
1/4 c cornmeal
3 T salt
2 T olive oil

In a large stock pot, heat olive oil on high for one minute, add onions, garlic, bay leaves, meat, sugar & salt, allow to brown well, add all peppers, allow to brown, add sugar, cumin & celery, allow to brown, add remaining ingredients except corn meal and simmer for 30 minutes covered. Add cornmeal & stir, taste and add more salt as desired, cover, turn heat off and allow to sit at least 30 minutes. This is a big batch and you'll have plenty to freeze.

Top with finely chopped onions, sour cream & cheese, serve with cornbread or whatever pleases you!

Reader Recipe (Arie's Lavender Whipped Shortbread)

Amidst the screaming and chaos of dozens of children most likely penetrated by the full moon, lie a plate of fragrant lavender butter pillows that closed me off from the rest of the world, if only for a moment. A poet I am not, but a food connoisseur, possibly and this week my brief encounter with the most beautiful tasting shortbread cookies I may have possibly ever tasted is owed to my fried Arie, who has been kind enough to share!

Arie's Lavender Whipped Shortbread

The fragrance from these is amazing, but the flavour is very subtle.

1 cup unsalted butter (at room temp)
2 cups unbleached white flour
3/4 cup icing sugar
1 tbsp organic lavender blossoms

Cream butter & sugar together, add flour & blend. Once the flour is mixed in, turn your mixer on high & whip the shortbread for 10 minutes. Add the lavender & mix just until it is dispersed in the dough.

Drop by the teaspoon onto cookie sheets; bake at 325 for 8-12 minutes until just set.

Happy Holidays from our family to yours



Make a Smilebox scrapbook

Hearty Red Lentil & Vegetable Soup

Its soup season and lentils are usually part of the daily diet at my house. I eat this soup almost everyday for lunch during the winter months and I haven't gotten sick of it yet. Yummy, healthy and easy to make many different variations, I often just use the lasts of whatever vegis I have in the fridge. This is a big pot full, you'll have plenty to freeze!

Hearty Red Lentil & Vegetable Soup

2 onions (roughly chopped)
1 red sweet pepper (roughly chopped)
1 green bell pepper (roughly chopped)
2 jalapeno peppers (finely chopped)
1 bulb garlic ( finely chopped)
5 tomatoes (roughly chopped) or 1 16 0z can
1 bunch celery (roughly chopped)
6 carrots (roughly chopped)
4 cups fresh spinach (roughly chopped) Frozen can be substituted
4 cups red lentils
12 -16 cups water (chicken stock can be substituted in whole or in part)
3 T olive oil
1 T sugar
4 bay leaves
3 T dried thyme
4 T dried basil
1 T dried oregano
Salt to taste

In a large stockpot, heat olive oil on high, add onions, garlic, carrots, sugar & bay leaves allow to brown, resisting the urge to stir constantly (the browning adds the majority of the flavour). Once well browned, add peppers and celery, allow to brown, add tomatoes, and remaining spices, bring to a boil and add remaining ingredients. Cover and let simmer 30-45 minutes and salt to taste. When you keep vegis covered while they cook, they retain more of their vitamins!

Serve with fresh warm bread & Munster cheese or whatever pleases you!

Reader Recipe (Arie's Potato Cheese Biscuits)

"I am a biscuit aficionado - I love & am in constant pursuit of the yummiest one. I threw these together today using leftovers from my fridge & they are so yummy I had to share :)"

- Arie

Arie's Potato Cheese Biscuits

2 cups flour
4 tsp baking powder
1 tsp salt
1/4 cup cold butter
1 cup mashed potato
1/2 c cheese sauce (any firm cheese is fine, I used Gouda)
1/2 c (or so) buttermilk

Mix dry ingredients together, cut in butter & mashed potato. Add cheese sauce & enough buttermilk to create a soft dough. Do not overmix!!!!
Roll out to 1 inch thick, cut with a biscuit cutter & bake (on stoneware if you have it) @ 450 for 12-14 minutes.

Thanks Arie, I'll try these this weekend, they sound fantastic!

Quote of the day

One cannot think well, love well, sleep well, if one has not dined well.

- Virginia Woolf

Refried Beans

Easy, Yummy & Healthy! What more could you want?

Refried Beans

1 lb pinto beans (soaked overnight)
8 cloves garlic
2 T cumin
1 T olive oil
Salt to taste

Boil beans until soft, strain (keep strained water to thin beans as needed), process beans, garlic and cumin in food processor, adding water as needed to reach smooth consistency. Heat oil on medium heat for 1 minute, return mixture to pan, add salt to taste and simmer on low for 10 minutes. Double batch and freeze too!

Sprinkle with cheese & serve with rice, Mole with chicken, Enchiladas, Tacos or whatever pleases you!

Quote of the day

Stressed spelled backwards is desserts. Coincidence? I think not!

- Author Unknown

Flan

Whose ready for a warm & rich custard dessert? This simple & delicious recipe might certainly become as regular at your table as it is mine.

Flan

2 C whole milk
6 eggs
1 1/2 C sugar
1 T vanilla or dark rum
1 t cinnamon

Preheat oven to 400 F, melt 3/4 C sugar & cinnamon in a small sauce pan on med heat, stirring constantly until it has liquefied. Pour melted sugar into 12 ramekins (can be substituted for a bundt pan, or a muffin tin), place ramekins in a large baking dish and fill baking dish with 1" of water (more for a bundt pan). Blend remaining ingredients and pour equally into ramekins. Bake at 400 until tops have browned. Allow to cool slightly, turn them over onto individual plates and serve.

Great served with coffee,an after dinner drink or whatever pleases you!

Quote of the day

One should eat to live, not live to eat.

- Molière

Chipotle Mole

The types of mole are vast, but the this particular spicy chipotle mole is sure to make you a star at your house. Although often made for special occasions, this magnificent sauce is great anytime you need a belly warmer.

Chipotle Mole

3 T olive oil
2 onion, chopped
1 green bell pepper, chopped
1 poblano pepper, chopped
6 cloves garlic, chopped
4 T ground cumin
1 T ground cinnamon
2 tomatoes, chopped
1/2 cup raisins
1 can chipotle peppers in adobo sauce, chopped
2 C chicken broth (can be substituted for those vegis out there)
1/2 bottle dark Mexican beer, or any dark beer
3 T peanut butter
2 T sugar
1 t salt
1/2 C unsweetened cocoa


Sautee onion, peppers and garlic in oil until soft and slightly caramelized. Stir in cumin and cinnamon, cook on low for 2 minutes, add tomatoes, raisins, chipotle peppers, chicken broth, beer, peanut butter, sugar and salt, bring to a simmer and cook 10 minutes, stirring often. Pour sauce into a blender or food processor and add chocolate, blend until smooth, return to pan and add more salt if desired.

Serve over enchiladas or stew with your favorite seasoned meat (most often served with chicken). Serve with beans & rice or whatever pleases you!

Sauce can also be frozen and served at a later date.

Quote of the day

Some people like to paint pictures, do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, wood carving, or music.

-Julia Child

Guacamole

The origin of the name "guacamole" lies in the Aztec word ahuacatl, which the Spanish conquistadors transliterated as aguacate/avocado, and in the word mole/sauce or mixture. There are many variations of guacamole but this spicy version is definitely my favorite.

Guacamole

3 Ripe avocados
1 Ripe tomato (finely chopped)
1 Lime
1 Jalapeno pepper (finely minced)
1/2 Red Onion (finely minced)
1 T Cumin
1 t Salt

Mash avocados with juice & pulp of lime, stir in remaining ingredients. Serve with chips, tostadas, tacos or whatever please you!

Quote of the day

Life is uncertain. Eat dessert first.

- Ernestine Ulmer

Rum Buttercream Frosting

What frosting do you suggest to a friend living in a city without any cream cheese you ask? A frosting that will make your taste-buds stand to attention, I say! This one is by far one of my favorites, shhh I think it might be the rum that makes it so special.

Rum Buttercream Frosting

4 T melted butter
1/4 C cream
1-2 t rum or vanilla
2-3 C powdered sugar

Mix butter, cream and rum or vanilla in a bowl and then slowly beat in sugar until thick and creamy.

Hope you enjoy it Kate!

Reader Recipes (Amy & Mike's Fennel-Leek soup)

Hey Larissa, we have a yummy soup recipe you may want to try. Very simple, very good.

Amy & Mike's Fennel-Leek Soup

3 leeks
2 fennel bulbs
4 C chicken stock
1/3 C sour cream.
parmesan cheese for top

Slice and sauteed leeks (caramelize some and save for the top!), saute fennel bulbs, blenderize with chicken stock, return to pan and add 1/3 cup sour cream. Top with leeks and parmesan cheese. YUM!

Thanks guys, this sounds fantastic!

Banana Nutmeg Cake

So many of us end up with extra bananas around the house and now they have finally found their proper destiny. This yummy, moist and quick cake is sure to be as big a hit at your house as it is mine! This is also a great recipe to double batch and freeze a loaf or two! (For auntie Christian)

Banana Nutmeg Cake

1/4 lb butter (room temp)
1 1/2 C sugar
3 bananas
2 eggs (room temp)
1 T vanilla
2 C flour (I use 1 C white & 1 C whole wheat)
1 t baking soda
1/2 t salt
1 T nutmeg
3/4 C yogurt, sour cream or sour milk
1/2 C walnuts (optional)

Preheat oven at 350 F, butter and flour, bundt cake pan or 2 bread loaf pans. In a large bowl mix butter and sugar until smooth, add eggs and mix until fluffy, mix in bananas and vanilla and set aside. In a separate bowl, combine dry ingredients, fold dry mixture into wet mixture, once incorporated, fold in yogurt and spoon into pans. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Serve with chai tea, warm milk, vanilla bean ice cream or whatever pleases you!

Quote of the day

You can't beat the feeling of venturing outdoors and picking a few ingredients from the garden to cook with.

- Gordon Ramsay

Quote of the day

I eat merely to put food out of my mind.

- N.F. Simpson

Jerk Chicken

Ok you spice lovers here is a fantastic belly warming Jerk recipe for you to try out this cold, cold winter. Its great on the BBQ but also fantastic in the oven. We had it last night and are having leftovers tonight, I can't wait!

Jerk Chicken

1 yellow onion
1 bunch green onions
2-4 habanero/scotch bonnet peppers
1 C soy sauce
1/2 C red wine vinegar
1/4 C vegi oil
1/2 C brown sugar
1 handful dried thyme
1 T ground cloves
1 t ground black pepper
1/2 t ground nutmeg
1/2 t ground allspice
1/2 t ground cinnamon
1 whole chicken

Cut chicken into 8-10 pieces, wash and remove skin. Process all remaining ingredients in a food processor until well blended and place in a container with chicken, seal container and shake until chicken is coated. Marinate in refrigerator for 24-48 hours. BBQ or Preheat oven to 500, oil large baking dishes and arrange chicken. Bake at 500 for 15 minutes and reduce to 300 for 20 minutes. Simmer remaining marinade and spoon over chicken if desired.

Great served with rice and beans, fried plantains or whatever pleases you!

Quote of the day

All I ask of food is that it doesn't harm me.

- Michael Palin

Reader Recipe (Angela's Blueberry Pancakes)

Hey Babe!

I love your blog! It is awesome. Here's my favorite pancake recipe.

Angela's Blueberry Pancakes

1 1/4 C all purpose white flour
2 t granulated sugar
1 1/2 t baking powder
1 /1/2 t kosher salt
2 eggs
1 C buttermilk
1/2 C sour cream
1 t baking soda
1 T melted butter
1 C blueberries (optional)

Mix flour, sugar, baking powder and salt in a small bowl. Whisk eggs in a medium sized bowl, add the buttermilk, sour cream and baking soda, whisk well. Slowly incorporate the flour mixture and whisk until smooth. Stir in the melted butter.

Heat a large skillet over medium heat. Spray with cooking spray or melt butter to coat the bottom. Ladle about 1/4 cup of batter per cake into the pan. Sprinkle cakes with blueberries once in the pan. Cook about 3 minutes per side.

Quote of the day

It is after you have lost your teeth that you can afford to buy steaks.

- Pierre August Renoir

Quote of the day

Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good.

~Alice May Brock

Roasted Garlic & Butternut Squash Soup

For those of us lucky enough to be smack dab in the middle of squash season, this is a hearty, easy and delicious soup that can be made in big batches, frozen and eaten the rest of the winter. Defiantly a favorite at my house.

Roasted Garlic & Butternut Squash Soup

2 Butternut squash
2 Bulbs garlic
2 C Water
1 T Salt
1 t Olive oil

Garnish (optional)

1 T Heavy cream per bowl
A few Toasted walnuts


Slice tops off garlic bulbs and drizzle with olive oil, seal them tightly in a aluminum foil pouch. Roast squash whole in 350˚ oven for 40 minutes or until it softens to touch, roast garlic the last 20 minutes. Remove from oven and let cool. Slice squash in half, spoon out seeds & hairs and remove skin. Remove garlic from its skin. Put all ingredients in a food processor and process until smooth. Add more water if needed to reach a consistency slightly thicker than gravy. Transfer to a saucepan and bring to a boil, add more salt if needed. Transfer to bowls and garnish if desired.

This soup is great for lunch with fresh bread and roasted garlic olive oil (roast a couple extra bulbs, add some olive oil and salt for an easy and fantastic spread) or served with a big meal for those special occasions. And no one has to know how easy it was!

Quote of the day

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

- Mark Twain

Cilantro Salsa

You either love it or hate it, and I could bathe in it!

Cilantro is versatile, high in vitamins and tastes fantastic! This is a quick and spicy salsa that might just keep you from ever buying over-processed, bland store-bought salsa again.

Cilantro Salsa

2 bunches cilantro (stems removed)
1 1/2 lbs ripe tomatoes (substitute 16oz can if desired)
2 jalapeno peppers
1 green bell pepper
1/2 red onion
2 limes
1 T cumin
2 t salt

Finely chop cilantro and all vegetables, put them in a large bowl, add juice and pulp of limes along with the salt and cumin, stir and serve or refrigerate for up to 3 days.

Serve with chips, tacos, tostadas or whatever pleases you!

Quote of the day

Only Irish coffee provides in a single glass all four essential food groups - alcohol, caffeine, sugar, and fat.

- Alex Levine

Tabbouleh Salad

This is the last but not least of the sides that goes great with the earlier Kibbe ball recipe. This is a healthy, tangy side that is one of the most popular middle eastern salads on the planet. Also a great dish for you RAW foodies!

Tabbouleh

1/2 C Fine grain bulgur
2 Lemons (juice and pulp)
1 1/2 C Finely chopped fresh mint leaves
2 C Finely chopped tomatoes
1/2 C Finely chopped scallions
3 C Finely chopped parsley
1 t Salt
1/2 t Pepper
1/2 t Allspice
1/2 C Finely chopped red onion
3/4 C Olive oil

Rinse bulgur and cover with 3 C water and let soak for 30 minutes, drain and squeeze out excess water. In a large bowl, combine the all ingredients and stir, add more salt and pepper as needed. Refrigerate until ready to serve.

Serve with Kibbe balls, falafel and hummus or whatever pleases you!

Quote of the day

As for butter versus margarine, I trust cows more than chemists.

- Joan Gussow

Tip of the day

Freezing Dairy Products

So I got a call from a close friend the other day wanting to know what to do with a nice block of Parmesan that was about to expire and headed for the bin. Stop! Freeze it, I exclaimed!!!

Yes, dairy items are freezable, the consistency will change but then use it for baking. Old yogurt, milk and sour cream can be frozen and used in cakes, old hard cheese can be grated, frozen and removed a handful at a time for pasta or salad, and cheese like mozzarella or cheddar when frozen, crumble beautifully when thawed making them easy to use on pizza, macaroni and cheese or whatever pleases you!

Less waste equals more savings, and who doesn't need that.

Reader Recipe (Lydia's Hamburger Helper)

Larissa, this recipe is one of my favorites and one my friends also enjoy, mainly because its a great way to be slightly gourmet with really cheap ingredients, and the variations are plenty depending on whats in the fridge.

Lydia's Hamburger Helper

1 lb Ground beef
1 Head of Cabbage
1 Large Onion
2 Cloves garlic
1 Hot pepper
2 T Cumin
1 t Coriander
2 T Olive Oil
2 t Salt
1 t Black pepper


In a wok heat the olive oil, add the cumin, coriander, onion, garlic, hot pepper, salt and pepper, cook until the onion is translucent. Add meat and slightly brown, add chopped cabbage and a bit of water to help cook it down. Put the lid on and let it simmer for about 20-30 minutes until cabbage is fully cooked and all the flavors are well meshed. Add more salt and pepper if needed.

Serve over rice.

I discovered this dish from my mom and have made many different variations, its sort of a hamburger curry, great dish for a budget!!

Submitted by: Lydia S

Quote of the day

The only time to eat diet food is while you're waiting for the steak to cook.

- Julia Child

Orzo pilaf

Cool weather has arrived and some are in need of belly warming side dish ideas. Its time to put down the Lipton and Uncle Ben's and create our own yummy home-made Mediterranean treat.

Orzo Pilaf

1/3 C butter or olive oil
1 C rice
1 C orzo pasta
4 C chicken broth
1 finely chopped white onion
4 cloves finely chopped garlic
1/2 t ground black pepper
1-2 t salt
2 T chopped fresh parsley
1 T allspice
1/2 c raisins

In a large sauce pan, melt butter, add onion and garlic and saute over med-high heat until onions are translucent. Add rice and orzo, saute and stir constantly until golden brown. Add remaining ingredients, bring to a boil, cover and reduce heat to lowest setting. Keep covered for 30 minutes. Remove from heat, stir and serve.


Serve as a side with kibbe balls, shawarma, moussaka, or anything that pleases you!

Quote of the day

I will not eat oysters. I want my food dead. Not sick. Not wounded. Dead.

- Woody Allen

Reader Recipes

Hey all you food fans, I have a new section for reader recipes, so email me what you've got to share and I'll post it for others to enjoy (some editing may occur).

Email address can be found under my complete profile!

Cheers

Reader Recipe ( Rice family marinade)

I'm definitely a worshiper, here is the recipe for the my Dad's marinade that makes any roast taste fantastic!

Rice Family Marinade

3-4 lb beef roast, top or bottom round
1-2 T sesame seeds
1 med onion
2-3 T butter
1 C strong day old coffee
2-3 T worcestshire sauce
2 T balsamic vinegar
3/4 C soy sauce

Saute sesame seeds and onion in butter until caramelized, add remaining ingredients and marinate your roast in a tight fitting container at room temp for 12 hours. Refrigerate overnight and roast in the oven for 3 hours at 300 degrees or my dad always grills it for 25-30 min on each side (basting often).

If you roast in the oven then you can make a delicious gravy with the drippings.

Thanks MP, I'll give it a try soon, it sounds fantastic!

Submission by: Mary Pat Rice

Quote of the day

Ask your child what he wants for dinner only if he's buying.

- Fran Lebowitz

Tip of the day

Why soak beans overnight?

Soaking can cut cooking time by as much as 70%. Less cooking time equals savings of both money and time, and by cutting your energy use, your helping the environment one pot of beans at a time!

Quote of the day

I'm not saying my wife's a bad cook, but she uses a smoke alarm as a timer.

- Bob Monkhouse

Hummus

It has been requested that the accompanying dishes served with the Kibbe Balls be given, so I'll begin with one that is a staple at my house. Versatile, tasty, high in fiber and inexpensive to make. Another spicy one, so adjust to your heat level if needed.

Hummus

16 oz dried garbanzo beans (soak overnight and boil until soft) alternatively you can use drained, canned beans
1/2 C tahini
2 lemons (juice and pulp)
6 cloves garlic
1 t dried cayenne powder
1/4 C olive oil
1 T salt, less if you use canned garbanzo beans
1/8 - 1/2 C water as needed to reach desired consistency

In a food processor, process garlic, add garbanzo beans and process until they are the consistency of a coarse meal, add remaining ingredients except water and process until smooth, add water to reach desired consistency.

Great with pita or whatever pleases you!

Today's quote

I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.

- James Beard

Tip of the day

Be careful not to over-mix your cakes and breads, it can cause them to get tough. The flour of a cake should be only just mixed in. Over-mixing will cause the batter to become tough as the gluten of flour is being developed.

Pumpkin Cake

For many of us fall harvest has arrived and Halloween is right around the corner. This year when your carving that perfectly frightening pumpkin, why not make use of the rest of it and turn it into a sweet treat.

Pumpkin Cake

2 C White Sugar
1 C Light olive oil (can be substituted for canola or vegetable)
3 Eggs (at room temperature)
2 1/2 C Pureed fresh cooked & cooled pumpkin or 1 16oz can
2 C White Flour
1 C Wheat Flour ( you can substitute more or less of each flour or even use cake flour)
1 t Baking Soda
3/4 t Baking Powder
1 T Cinnamon
1 t Nutmeg
1t Cloves
3/4 t Salt
3 T Water

Mix sugar, oil, eggs & pumpkin in a large bowl, mix dry ingredients in a separate bowl and then add to first mixture, add water and mix. Pour into buttered and floured pans, bundt and loafs work well. Bake in a 350˚ preheated oven for 1 hour or until a fork poked into the center comes out clean.

Serve warm with Chai tea, milk with honey and nutmeg or whatever pleases you!

Today's quote

I come from a family where gravy is considered a beverage.

- Erma Bombeck

Venison kibbe balls

Deer season is upon the hunters and gatherers of the North and new meal ideas are desperately needed. How about a yummy dish inspired by our brothers further East to warm our bellies this fall?

Venison Kibbe Balls

1 C Cracked Bulgur - Soak 1 hr in advance in 2 cups cold water (drain before use)
2 lbs Ground Venison - Can be substituted if desired (1lb beef & 1lb venison is my favorite)
1 Large white onion - Finely chopped
5 Cloves garlic - Finely chopped
1 T Cinnamon
1 T Allspice
2 T Oregano (dried)
1 T Mint (dried)
1 C Pinenuts or sliced almonds
2 T Olive oil (if meat has less fat)
2 T Salt
1 T Black pepper

Combine all ingredients, roll into golf ball size ovals or balls place on baking sheets and bake at 375 for 15-20 minutes. These also freeze great so you can double the batch and save some for later.

Serve with Rice pilaf, Pita, Hummus, Tabbouleh and salad, or whatever pleases you!

Disclaimer

I thought I should mention that I do not in any way shape or form pretend to know all there is to know about food, I generally taste a food I like and try to recreate it. In doing so, some might consider it a butchering of an "authentic" dish and for this I apologize to you in advance. I cook to my liking and hope you will do the same. Having said that, I will frequently use names for recipes that they were given before I got my hands on them and molded them to my liking. If you would like to share what you consider an "authentic" recipe or any recipe for that matter that would be fantastic! Sharing food allows us to learn from one another.

Today's quote

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.

- Calvin Trillin

Today's quote

As a child my family's menu consisted of two choices: take it or leave it.

- Buddy Hackett

Artichoke Dip

In celebration of her granddaughters first tooth that appeared this morning and her new road to food enjoyment, this first recipe is for Grama Murp.

This one is NOT for those of you scared of fat or heat!

Artichoke Dip

1 16oz can or jar drained artichoke hearts (quarter if not already quartered)
2 finely chopped red chilli peppers
8oz Grated fresh parmesan cheese
4 cloves finely chopped garlic
1 cup mayonnaise

Preheat oven to 425

Mix all ingredients
Spoon into a baking dish or ramekins (don't cover)
Bake until top is brown

Serve with warm baguette or whatever pleases you!

Love you mom :-)

Recipes soon to follow

This is my first entry and I'm excited to begin this journey. I will be writing about food and other ramblings whenever my life allows and hope my friends and family find this useful as they are usually the ones who call me on a regular basis to ask for recipes. I will do my best to be accurate but apart from baking many recipes have a general way of preparation that gets built on by taste. So here goes!!